Combine the pumpkin seeds, parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until the seeds
are almost ground.

Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides
with a spatula in between pulses) until all the ingredients are combined.

The mixture should be more like a coarse paste than a liquified sauce, so be careful not to over-process.

Transfer to a bowl, taste, and adjust the seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted
when they were roasted.